Since I have had my blender I have not bought "store bought mayo".
here is the recipe I use:
1- egg (whole) room temp
1- TBSP lemon or lime juice
1-tsp DJ mustard
1/4- tsp salt
1-cup veg oil
1- tsp vinegar (white)
add all ingreidents to a narrow jar, and start at the bottom of the jar, then raise blender entil all is mixed well.

I recently made some killer Broccoli Cheese Soup with my stick blender. If you've ever burned yourself with hot liquids in a blender, you'll quickly understand the magic of your new tool. Have fun.

P.S. Thanks for that recipe S&P, I'll be using it soon.

I agree, it's the best tool for hot liquids that used to be done in a blender. You can leave them in the pan. I've also been using it to puree hot foods for Shrek, they don't loss as much heat as transferring them back and forth from the processor or blender.

__________________“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein

Blend oil, vinegar, lemon juice, garlic and the herbs and spices with your stick blender(mine came with a tall plastic cup, that is perfect, what ever you use should be deep and narrow) for 30 seconds to a minute or so, add the anchovy paste and blend a few seconds, add the coddled egg, blend until mixture thickens, add the Parmesan and blend until relatively smooth.

I agree, it's the best tool for hot liquids that used to be done in a blender. You can leave them in the pan. I've also been using it to puree hot foods for Shrek, they don't loss as much heat as transferring them back and forth from the processor or blender.

I put extra potatoes in my stew for the sole purpose of using my IB to puree some for thickening the stew.

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"

I recently had a yen for a milkshake. I only ever have semi-skimmed milk (which is a bit watery for milkshake purposes), but I remembered that my Bamix stick blender claimed to be able to turn semi-skimmed milk into the consistency of single cream and I always wanted to test the theory.

So I poured some nice cold semi-skimmed milk into the tall container that came with the blender, added some seedless, good quality raspberry jam and whizzed it up. Eh voila! Instant cheat's milkshake of a lovely creamy/frothy texture!

I roasted a bunch of my cherry tomatoes the other day with S&P and EVOO. They collapsed, but I plan to make them a bit smoother with my immersion, and blend in some fresh basil, oregano, maybe some fennel seed and garlic.